Pickled Ginger

Cut the fresh ginger into 2, 5 cm pieces. Sprinkle with 2 tsp. salt, cover and refrigerate for 1 week.

Using a very sharp kitchen knife, slice diagonally along the grain into paper-thin slices. Over low heat, melt 2 tbsp sugar in 125 ml rice vinegar and 2 tbsp water.

Bring to a boil and gently simmer for 1 minute.

Fill ginger into sterilized jars, pour marinade over, seal airtight and refrigerate for a week before eating.

The ginger will turn pale pink or can be colored with 1 tsp grenadine.

Can be kept in the refrigerator for up to 3 months.

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